Directions: |
Directions:In ½ cup lukewarm water, put 1 tsp white sugar, 1 envelope yeast (Grandma Lockerbie always used 2 envelopes, though, as it’s much quicker), and let rise in warm place for 10 minutes. In a large saucepan, put ½ cup white sugar, ½ cup oil, 1 tsp salt, 2 or 3 beaten eggs (optional), 2 tbsp vinegar, 3 ½ cups lukewarm water (Grandma Lockerbie added 1 cup of milk and 2 ½ cups water). Add yeast and 8 – 10 cups flour. My method is to add about 6 cups flour in liquid to make a smooth batter, beat it well to take out lumps. Then I use my big roaster or Dutch oven and sprinkle about 6 more cups of flour in the pan, and add 2 or 3 more tsp salt. Pour the batter on top and then mix in flour and knead by hand until the dough is not sticky. Then knead well on a greased counter or surface. You can always keep adding a little flour until it’s the right consistency. Cover and let rise. Knead down and let rise again. When risen the second time, cut a piece of dough and shape it into buns (quite small, as they rise to quite a size). Grease and cover with a tea towel. Set in a warm place and let rise about an hour, or until double the size. Bake in a moderate oven, about 300˚F.
I always put my oven heat on for 4-5 minutes, until oven is nice and warm. Then I close it off and put buns in warm oven to rise. In about 40 minutes, remove them from the oven and put the oven on the baking heat. In 15 minutes put in buns and bake.
I make about 50 or 60 buns and make a loaf or 2 of the remaining dough, which is just as nice as the buns. In fact, I mostly use this as my bread recipe. |
This recipe for Air Buns is from